Burrata and Prosciutto Sandwich

This Burrata and Prosciutto Sandwich is an Italian classic. This is the perfect summer meal for when it’s simply too hot to turn on the oven.

From this basic three ingredients, you can add your favorite toppings and spreads to make this sandwich fit your tastes and preferences.

This sandwich is so easy to assemble but turns out beautiful and it looks quite impressive.

Ingredients

• Burrata: My favorite creamy cheese. It features a mozzarella outer shell with a creamy interior.
• Prosciutto: This thinly sliced cured ham is perfect for sandwiches and appetizers. It adds great salty flavor that compliments sweet and mild flavors.
• Sourdough: I bake my own sourdough and you can check out my easy sourdough recipe. Any sturdy but soft bread like ciabatta or focaccia work well here.
• Pesto: Adds a nice pop of flavor and color. It highlights the burrata flavor and adds a nice layer of creaminess to the sandwich.
• Arugula: I love the flavor of peppery arugula to cut through the creamy burrata and pesto flavors.
• Fig Jam: If you love a sweet and savory combination, you must add a thin layer of fig jam to this sandwich. You can also add caramelized onions for a more savory flavor profile.
• Olive oil: To toast the sourdough and to drizzle on the arugula.
• Red wine vinegar: Use a drizzle of vinegar or lemon juice to toss the arugula.

How to make a Burrata and Prosciutto Sandwich

Step 1: Toast the sourdough

Use olive oil to lightly toast the bread on a skillet over medium high heat.

Lightly toasting the bread creates a sturdy surface for all the toppings, allowing the sandwich to stay fresh and hold its shape, no soggy sandwiches here.

Step 2: Toss and season the arugula

I always like to massage my arugula with a little bit of olive oil and red wine vinegar and add salt.

Step 3: Spread the pesto and fig jam

Spread pesto on one of the sourdough pieces, I like to use that side as the bottom slice for the sandwich.

Spread fig jam on the other slice of bread and set it aside.

Step 4: Add layers

Start by layering the arugula on top of the slice with pesto.

Add the ribbons of prosciutto and tear the burrata ball into 2 pieces and place them on top.

Season the burrata with a light drizzle of olive oil, ground pepper and sea salt flakes (or a pinch of regular salt).

Top with the slice of bread with the fig jam.

Ingredient substitutions

You can use your favorite bread here but make sure to toast it. If you don't have sourdough, your next best options are ciabatta and focaccia.

If you don't have burrata, you can use fresh mozzarella and it will be equally delicious.

You can leave out the fig jam if you are not into the sweet and savory combinations. But it is worth trying it, I promise.

Storage instructions

This sandwich is best when consumed fresh. If you have any leftovers, store them in an airtight container in the fridge.

If eating leftovers, you can just set the sandwich on the counter and allow it to come to room temperature for 10-15 minutes.

If you don't mind having hot greens (arugula) I'd turn this sandwich leftovers into a panini by cooking it on a sandwich press.